Question 1

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Liquid volume measure 
B)  Scoop 
C)  Ladle 
A)  Liquid volume measure 
B)  Scoop 
C)  Ladle

Question 2

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Scimitar 
B)  Serrated slicer 
C)  Butcher knife 
D)  Slicer 
A)  Scimitar 
B)  Serrated slicer 
C)  Butcher knife 
D)  Slicer

Question 3

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Tongs 
B)  Cook's fork 
C)  Microplane 
D)  Bench scraper 
A)  Tongs 
B)  Cook's fork 
C)  Microplane 
D)  Bench scraper

Question 4

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Chinese cook's knife 
B)  Scimitar 
C)  Butcher knife 
D)  Cleaver 
A)  Chinese cook's knife 
B)  Scimitar 
C)  Butcher knife 
D)  Cleaver

Question 5

You would use a __________ if you wanted to brown or glaze the top of items.

Accepted Answer

A)  reel oven 
B)  salamander 
C)  infrared oven 
D)  barbecue oven 
A)  reel oven 
B)  salamander 
C)  infrared oven 
D)  barbecue oven

Question 6

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Stockpot with spigot 
B)  Saucepot 
C)  Brazier 
D)  Double boiler 
E)  Stockpot 
A)  Stockpot with spigot 
B)  Saucepot 
C)  Brazier 
D)  Double boiler 
E)  Stockpot

Question 7

Which pair of words or phrases makes the following a true sentence when inserted in the blanks- Because most recipe ingredients are measured by __________, accurate __________ are very important.

Accepted Answer

A)  weight, scales 
B)  quarts, scoops 
C)  fluid ounces, ladles 
D)  volume, measuring cups 
A)  weight, scales 
B)  quarts, scoops 
C)  fluid ounces, ladles 
D)  volume, measuring cups

Question 8

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  skimmers 
B)  Spoons: slotted, perforated solid 
C)  Spiders 
D)  Chinois 
A)  skimmers 
B)  Spoons: slotted, perforated solid 
C)  Spiders 
D)  Chinois

Question 9

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Zester 
B)  Pastry bag 
C)  Pastry brush 
D)  Mandoline 
A)  Zester 
B)  Pastry bag 
C)  Pastry brush 
D)  Mandoline

Question 10

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Boning knife 
B)  Paring knife 
C)  French knife 
D)  Utility knife 
A)  Boning knife 
B)  Paring knife 
C)  French knife 
D)  Utility knife

Question 11

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Ladles 
B)  Scoops 
C)  Liquid volume measures 
A)  Ladles 
B)  Scoops 
C)  Liquid volume measures

Question 12

If you want to sauté a chicken breast and make a sauce by deglazing the pan, a(n) ________________ pan would be an appropriate choice.

Accepted Answer

A)  aluminum 
B)  Teflon-coated 
C)  enamel-lined 
D)  earthenware 
A)  aluminum 
B)  Teflon-coated 
C)  enamel-lined 
D)  earthenware

Question 13

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Rubber spatula 
B)  Straight spatula 
C)  Sandwich spatula 
D)  Offset spatula 
A)  Rubber spatula 
B)  Straight spatula 
C)  Sandwich spatula 
D)  Offset spatula

Question 14

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Brazier 
B)  Roasting pan 
C)  Fish poacher 
D)  Wok 
A)  Brazier 
B)  Roasting pan 
C)  Fish poacher 
D)  Wok

Question 15

The _______________ is used for many of the same cooking operations as the overhead broiler, except the heat source is below the food.

Accepted Answer

A)  flattop 
B)  salamander 
C)  barbecue 
D)  grill 
A)  flattop 
B)  salamander 
C)  barbecue 
D)  grill

Question 16

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Pie server 
B)  Pastry wheel 
C)  Bench scraper 
D)  Microplane 
A)  Pie server 
B)  Pastry wheel 
C)  Bench scraper 
D)  Microplane

Question 17

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Scimitar 
B)  Butcher knife 
C)  Slicer 
D)  Serrated slicer 
A)  Scimitar 
B)  Butcher knife 
C)  Slicer 
D)  Serrated slicer

Question 18

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Open-burner gas range with griddle 
B)  Flattop range 
C)  Ring-top range 
D)  Portable induction cooktop 
A)  Open-burner gas range with griddle 
B)  Flattop range 
C)  Ring-top range 
D)  Portable induction cooktop

Question 19

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Chinese cook's knife 
B)  Scimitar 
C)  Cleaver 
D)  Butcher knife 
A)  Chinese cook's knife 
B)  Scimitar 
C)  Cleaver 
D)  Butcher knife

Question 20

A bain marie is __________.

Accepted Answer

A)  used to store food 
B)  a tall, cylindrical stainless steel container 
C)  used to keep foods hot in a hot water bath 
D)  all of these 
A)  used to store food 
B)  a tall, cylindrical stainless steel container 
C)  used to keep foods hot in a hot water bath 
D)  all of these

Exam 3: Tools and Equipment

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

You would use a __________ if you wanted to brown or glaze the top of items.

Identify the piece of equipment shown in each picture. -

Which pair of words or phrases makes the following a true sentence when inserted in the blanks- Because most recipe ingredients are measured by __________, accurate __________ are very important.

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

If you want to sauté a chicken breast and make a sauce by deglazing the pan, a(n) ________________ pan would be an appropriate choice.

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

The _______________ is used for many of the same cooking operations as the overhead broiler, except the heat source is below the food.

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

A bain marie is __________.

The Food Service Industry

Sanitation and Safety

Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

Mise En Place

Stocks and Sauces

Soups

Understanding Meats and Game

Cooking Meats and Game

Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

Understanding Vegetables

Cooking Vegetables

Potatoes

Legumes, Grains, Pasta, and Other Starches

Cooking for Vegetarian Diets

Salad Dressings and Salads

Sandwiches

Hors Doeuvres

Breakfast Preparation

Dairy and Beverages

Sausages and Cured Foods

Pâtés, Terrines, and Other Cold Foods

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Yeast Products

Quick Breads

Cakes and Icings

Cookies

Pies and Pastries

Creams, Custards, Puddings, Frozen Desserts, and Sauces

Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

Filters

Which pair of words or phrases makes the following a true sentence when inserted in the blanks- Because most recipe ingredients are measured by , accurate are very important.